Ginger Carrot Soup

Source: paleoleap.com
Course: Dinner
Preperation time: 15min
Cooking Time: 45min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 Tablespoon(s) Fresh Ginger, Minced 0 0 1 1 0 0 2 2
1 Teaspoon Turmeric 0 0 1 1 0 0 2 2
1 Pinch Cinnamon 0 0 0 0 0 0 0 0
8 Medium(s) Carrot(s), Peeled and Roughly Chopped 1 1 12 12 0 0 50 50
1 Medium Apple(s), Peeled and Roughly Chopped 0 0 6 6 0 0 24 24
2 Small(s) Zucchini, Peeled and Roughly Chopped 2 2 4 4 0 0 22 22
1 Small Onion, Diced 3 3 22 22 0 0 94 94
4 cup(s) Chicken Broth 11 11 2 2 2 2 74 74
1 cup Coconut Milk(s) 1 1 3 3 14 14 138 138
1 To Taste Sea Salt 0 0 0 0 0 0 0 0
1 To Taste Pepper 0 0 0 0 0 0 1 1
Total: Approximate Nutrition Info, Per Serving: 18 50 18 408
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Instructions

  1. Melt some cooking fat in a saucepan placed over a medium-high heat.
  2. Add the ginger and the onion and cook until fragrant, about 4 minutes.
  3. Add all the remaining vegetables, the apple, and the spices. Give everything a good stir, and cook until the carrots are soft.
  4. Pour in the stock and bring to a boil, lower the heat and let everything simmer for 25 to 30 minutes.
  5. Puree the soup using an immersion blender, or in batches using a blender.
  6. Pour in the coconut milk, season to taste, and serve warm.
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